Lemon Lavender Mascarpone Muffins

• 1-3/4 cup All-purpose Flour
• 3/4 cups Granulated Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Fresh Lemon Zest
• 1 teaspoon Ground Lavender
• 1/4 teaspoons Baking Soda
• 1 pinch Salt
• 1-1/2 cup Milk
• 1 cup Mascarpone Cheese, Softened To Room Temperature
• 1/2 teaspoons Fresh Lemon Juice
• 1/4 teaspoons Lavender Extract
• 2 whole Eggs

1. Preheat oven to 350u0b0F and spray a 12-well muffin pan really well with cooking spray.
2. Combine flour, sugar, baking powder, lemon zest, lavender, baking soda and salt in a large mixing bowl and whisk them all together to aerate. Combine milk, mascarpone cheese, lemon juice, lavender extract, and eggs in another bowl and whisk until smooth. Pour wet ingredients into dry ingredients and whisk everything together until smooth.
3. Fill muffin wells almost to the top using a heaping 1/3 cup measure. Bake for about 25 minutes, until they puff up gorgeously and bake through. Use a toothpick and insert it into the center of a few to make sure it comes out cleanly. Let cool for 5-10 minutes in the pan, then turn them out onto a rack to cool completely.
4. Serve immediately and enjoy! They also will keep for 2 days in sealed containers.

allpurpose, sugar, baking powder, lemon zest, ground lavender, ubc, salt, milk, mascarpone cheese, lemon juice, ubc, eggs

Taken from tastykitchen.com/recipes/breads/lemon-lavender-mascarpone-muffins/ (may not work)